The dreaded leftovers. Everyone has them, no one wants to eat them. So there I am pondering my Terry’s chocolate orange (it’s not Terry’s it’s mine 😂😂 – love Dawn French).
I digress. What does one DO with a a leftover chocolate orange ? Melt it down into some kind of confectionery chocolate dessert or the like? Not ideal obviously when we are *trying to be good*
Scones it is. Moderately sweet with a modicum of class making them acceptable to both create and eat in January.
Scones are made up of ingredients that will almost certainly include flour, a raising agent, milk, egg and a sweetener if they are the more traditional sweet scone.
Scones ALWAYS NEED to go into a pre- heated oven; the cooking times are short so they need that heat hit straight away.
Goddards House & gardens in North Yorkshire, was the family home of Noel Goddard Terry, creator of our aforementioned Terry’s Chocolate orange. Did you know it had a predecessor? The chocolate Apple……
Chocolate Orange Scones
450g plain flour
2 1/2 teaspoons of baking powder
Pinch of Salt
30g caster sugar
90g of chilled butter, cut into cubes
90g of chopped Terry’s Chocolate Orange
2 free range eggs
approx 225ml of milk
Preheat your oven to 230˚C. I use the fan setting on my Neff, with the bottom heat on also. Find this works best.
Sieve your flour, baking powder and salt. Stir in the sugar. This is best done in your widest mixing bowl, to allow you to get your hands in for the next stage.
Rub in the cold butter, until the mixture looks like fine breadcrumbs, and also all the same colour, ie no little bits of yellow butter peaking out. If you shake the bowl gently when you think it’s nearly there, you can see the remaining lumps to be rubbed in.
Mix in the chocolate.
Break the eggs into a jug, and top up with milk until you have 300ml of liquid. Whisk this briefly then mix the wet and dry ingredients together until you have a soft, slightly sticky dough.
Working quickly, to achieve the best rise, turn the dough out onto a floured board. Flour the dough and roll out to about 2 cm thick. Dip a cutter into flour, and then into the dough to make the scone shapes. Transfer this onto a baking tray, making sure the bottom of the scones is well floured.
Brush lightly with egg wash, and repeat until all the dough is used. Be careful not to overwork the dough.
Bake for approximately 12 minutes, until they have risen and are golden brown.
Remove VERY carefully to a wire rack to cool, they are molten hot, especially the chocolate, so please be careful.
Enjoy eating your leftovers with a nice cup of tea….. Divine.